Easy (No Oil!) Grapefruit-Avocado Kale Salad | The Wicked Kitchen

1. Remove kale from stems and rough chop the leaves to bite-sized pieces, transferring them to a large bowl.
2. Cut the grapefruit in half, then cut the avocado in half and remove the avocado pit. Chop the green onion while you’re at it.
3. Squeeze the avocado from its skin into the bowl. Add green onion, then squeeze in the juice from the grapefruit (I squeeze through a colander to catch the seeds).
4. Massage everything into kale leaves. Give it a good deep rub down.
5. Season with salt and pepper and let sit for 30 minutes so the kale can soften up a bit.

TIPS:

• To dress this up for cooler seasons, add dried cranberries and pecans. You can also mix it up with both orange and grapefruit juices.
• This makes an awesome side for a summer BBQ too – check out our mains here!